Cinematic Tiramisu Delight: A Michelin-Star Italian Dessert Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large egg yolks 1/2 cup white sugar 1/4 teaspoon salt 8 oz mascarpone cheese 1/2 cup heavy cream 1 teaspoon pure vanilla extract 1 1/2 cups brewed espresso, cooled 1/2 cup coffee liqueur (optional) 30
• 35 savoiardi biscuits (Italian ladyfingers) 1/4 cup unsweetened cocoa powder, for dusting

Instructions

1. In a heatproof bowl, whisk together the egg yolks, white sugar, and salt until smooth. Set the bowl over a double boiler or a pot of simmering water, making sure the bottom of the bowl does not touch the water. Heat the mixture, constantly stirring, until it reaches 160°F (71°C) on an instant read thermometer, about 5 minutes.
2. Remove the bowl from heat and whisk vigorously until the mixture cools down and triples in volume. It should have a pale, creamy texture.
3. In another bowl, combine mascarpone cheese, heavy cream, and vanilla extract. Gently fold in the cooled egg yolk mixture until well combined.
4. In a shallow dish, combine brewed espresso and coffee liqueur (if using). Quickly dip each ladyfinger into the liquid just long enough to moisten, but not disintegrate. Arrange moistened ladyfingers in the bottom of two individual serving glasses or dessert dishes.
5. Spoon the mascarpone cream over the layer of soaked ladyfingers, covering them completely. Repeat with another layer of moistened ladyfingers and finish with a final layer of mascarpone cream.
6. Dust the tops of each tiramisu with unsweetened cocoa powder using a fine mesh sieve or a small whisk to create a decorative dusting. Refrigerate for at least 4 hours, or ideally overnight, before serving.

Chef’s Insight

This cinematic tiramisu recipe combines the best of classic Italian flavors with modern techniques for an unforgettable sensory experience.

Notes

Adjust the alcohol content by using more or less coffee liqueur, depending on your preference.